Wake Up With Flavours Of Fall

You know that Fall is here when Starbucks brings back the Pumpkin Spice Latte. and ladies & gentlemen, it's back!

Now if you can't always justify buying a $6 cup of coffee, but love the pumpkin spice latte like I do, here's a recipe that you can make for yourself at home.

http://www.feathersinournest.com/2012/09/real-food-pumpkin-spice-latte.html

Recipe:

Pumpkin Spice Lattes

6 Tbsp. pumpkin puree
1 Tbsp. heavy cream
1/2 tsp. vanilla extract
1/8 tsp. ginger
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 Tbsp. splenda (or desired sweetener)
6 ounces milk
12 ounces strong coffee or espresso
additional milk, for frothing (if desired)
additional cinnamon (for sprinkling on top, if desired) 

In a small food processor, combine pumpkin puree, heavy cream, vanilla extract, ginger, nutmeg, cinnamon, splenda, and milk.  Pulse until smooth.  Evenly divide mixture between two mugs.  Heat in the microwave until hot (about a minute).  Add 6 ounces of coffee or espresso to each mug.

(Optional) Heat a few Tablespoons of milk in the microwave and use a hand-held frother (or an espresso machine attachment) to froth the milk.  Pour on top of your lattes and swirl.  Sprinkle with cinnamon.

(Serves 2). 

Enjoy!

Take Care,

Leanne.

Tiramisu

When I was about 10 years old my Dad brought home a dessert that was unfamiliar to me and told me to try it. When I asked him what it was he said "Tiramisu", and from that point on I knew the name of my new favourite dessert!

I loved the creamy texture, with the soft cookie layers and a hint of coffee.

Here's a quick & easy recipe for this delicious treat:

http://mintyskitchen.blogspot.sg/2012/07/tiramisu.html

Ingredients:

15 sponge fingers

250 mascarpone cheese (or cream cheese)

300ml thickened cream 

1 egg

120g caster sugar

1 cup espresso coffee + 2 tbsp caster sugar

1/4 cup marsala / kahlua / tia maria liqueur

cocoa powder 

Directions:

• In a metal bowl, combine the egg and caster sugar.  Beat well to combine.  Place the bowl over a pot of simmering water (ensure that the bowl does not touch the water).  Beat the egg until thick and pale.
• Remove bowl from the double boiler and continue beating until the bottom of the bowl feels cool.
• Add in the mascarpone and beat until combined or smooth.  
• In a separate bowl, whip thickened cream until stiff peaks form.  Gently fold into the mascarpone mixture. Refrigerate for 1 hour.
• Combine espresso coffee and the liqueur.  Stir until sugar has dissolved.  Set aside to cool.
• Dip the sponge fingers in the coffee and line the bottom of a baking dish.  Spread one third of the chilled mascarpone mixture over the sponge fingers.  
• Repeat this process and finishing with a layer of mascarpone mixture.  
• Cover with clingwrap and refrigerate for several hours or overnight. 
• Before serving, dust  cocoa powder over the top.

Enjoy!

Take Care,

Leanne.